Chicken and Andouille Soup

Filled with chicken, andouille, and orzo in a savory broth, this soup is pure comfort in a bowl.

Chicken and Andouille Soup
Makes 3 Quarts
  • 1 pound andouille sausage, halved lengthwise and cut crosswise ¼ inch thick
  • 4 bone-in skinless chicken quarters
  • 1 large yellow onion, diced (about 3 cups)
  • 1 green bell pepper, diced (about 1¾ cups)
  • 4 stalks celery, diced (about 1¼ cups)
  • 4 cloves garlic, minced
  • 3 quarts water
  • ¼ cup chicken bouillon paste
  • 2 bay leaves
  • 2 cups orzo
  • ¼ cup chopped parsley
  • Garnish: celery leaves, hot sauce
  1. In a large Dutch oven, cook andouille over medium-high heat until browned, 4 to 6 minutes per side. Remove andouille using a slotted spoon, and let drain on paper towels, reserving drippings in pot. Working in batches, add chicken to pot, and cook until browned, 4 to 5 minutes per side; remove from pot, and set aside.
  2. Add onion, bell pepper, and celery to pot; cook, stirring occasionally, until tender and browned, 10 to 15 minutes. Add garlic; cook for 1 minute. Add 3 quarts water, and bring to a boil. Add bouillon paste, and stir well to dissolve completely. Add andouille, chicken, and bay leaves. Return to a boil; reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is tender and falling apart, 1 hour and 45 minutes to 2 hours, skimming any fat or oil that rises to top of pot.
  3. Remove chicken using a slotted spoon. Let stand until cool enough to handle, about 10 minutes. Pick meat from bones; discard bones. Return chicken to pot. Discard bay leaves.
  4. Add orzo to pot. Bring to a boil over medium heat; reduce heat, and simmer until orzo is tender, 15 to 20 minutes. Stir in parsley. Garnish with celery leaves and hot sauce, if desired.